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Tomato Sauce 1965 (Italian)

1 small onion, diced
4 garlic cloves, minced small
2 tablespoons olive oil
1 teaspoon oregano
18 teaspoon fennel seed
1 teaspoon salt
28 ounces crushed tomatoes
28 ounces water
18 red chili pepper flakes (optional)
1 tablespoon dried parsley


Place oil in large pot, add the onion garlic fennel, chili flakes, parsley and oregano. Saute until soft. Add the crushed tomatoes, salt and the water. Turn to simmer and allow to cook until thickness desired. Note if using meat bones, I brown them first in the oil leave in the pot and continue. Also if adding meatballs, I add them about half hour or so of cooking the sauce, and I add them raw or browned. I use this for pasta, or pizza as my general red tomato sauce. I also add more oregano and oil towards the end of cooking you could add basil also same amount, (but I am not a basil fan for some reason).

Source: www.food.com